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Healthy Cookware and Bakeware

What You Need to Know about Teflon, Aluminum and More

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  • ELRIDDICK
    Thanks for sharing
  • Lots of great information on cookware. I have not replaced most of my cookware in years and it still works great. I got all of mine in bits and pieces, some having a copper bottom and others with a teflon coating and still others that are anodized aluminum and plain stainless steel. The one thing that does get replaced have been my skillets. The teflon / non stick ones never seem to last very long before they are no longer really non-stick and after a while just seem to get scratches, even though we only use plastic / wooden utensils on them. I so wish that my mother had asked me if I wanted her cast iron skillets before she got rid of them.
  • BILLTHOMSON
    I am still learning about cookware.
  • IADJUST
    How does one track cooking in a cast iron pan in the food tracker?
  • HARLEYANGEL2426
    What about ceramic pans? I recently bought some and love them. Are they safe?
  • DKATSCHER1
    I use enamel coated iron cookware. Received first piece over 40 years ago (and I am still using it) and bought other pieces over the years as I could afford it. It is by far the best irrespective of your cooking surface. I have no children but expect to hand it down to the niece of a very good friend as this cookware will always be desirable because of its' method of cooking and deserves to become an heirloom.
  • As someone mentioned below, I'm a huge fan of stoneware for baking. Roasting vegetables, potatoes, sweet potatoes will never be the same!

    I also have to point out that the Teflon pan pictured in the article is actually anodized aluminum... I have that pan. (I hate it, but that's beside the point.)

    I'm a fan of stainless cookware, except for some very specific pieces (i.e., grill pan, griddle, stir fry pan).
  • SAMPRO
    Great article, i've always believed in baking with parchment, but not all parchments are alike, i found genuine vegetable parchment by chef le bon www.cheflebon.com they are the best
  • My paternal grandmother did the same thing re: having us put our name on things we wanted to inherit after she was gone. At the time, I didn't like to think of her someday beign gone, but it did make the dispersing of her estate much easier since everyone already knew who was getting what.
  • STONEPANS
    I am a fan of cast iron, as well. Cast iron pans last forever, and it gives the food such a lovely crispyness. However, they are heavy for cooking! I have found that stone frying pans that is lighter and doesn't require oil for cooking. Try out Ozeri Stone Earth Pan or Swiss Diamond. There is another post on how to choose the healthiest and safest cookware at : http://www.stonefryingpans.com/healthiest-
    cookware/
  • LENUYAGE
    Aluminum element has an effect to make us get a slower reaction and we should really not take in too much aluminum element. There is another post about how to choose the safest cookware at : http://bestcookwaresetreviewspro.com/safes
    t-cookware-set-guide/
  • LENUYAGE
    Well, I have also see a post says that we would get a slow reaction if we use the aluminum cookware too much at https://doquwucu.wordpress.com
    Is that true?
  • JENNIFE19
    I just like cast iron cookware and I think Stansport Cast Iron 6 Piece Cookware Set is good. See:bestcookwaresetreviewspro.com
  • I bought a "ceramic" waffle iron and it smells like plastic just like Silverstone and Teflon did. I suspect real ceramic cooking materials are quite expensive.

    I like glass and stainless steel. I can't use cast iron because of my smoothtop stove. I never thought about it until after we purchased it. Our stainless steel set was a wedding gift 35 years ago. It still looks great but I didn't know you shouldn't use SOS pads on it! EEK!
  • CONNIE__ALVAREZ
    i have a cast iron griddle and I love it. It's the next best thing to not frying your food...hubby loves when I cook with it.

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